Beet Hummus

By Chanel Dror
beet hummus recipe

“Seriously dip almost anything in this beet hummus, put it on top of a salad, add it to a sandwich, the list goes on. If you ever find yourself reaching for a sugar filled snack or even hitting the vending machine when you need a little something in between meals, try this recipe out!” — McKel Hill of Nutrition Stripped

beet hummus recipe

beet hummus recipe

Click here to see more of McKel Hill’s bright and nutritious entertaining style.

Beet Hummus

Serves 2-4

Beet Hummus

By Camille Styles


  • 1 small roasted beet
  • 1 15 ounce can cooked chickpeas, well rinsed and drained
  • Zest of one large lemon
  • Juice of 1 small lemon
  • Pinch sea salt
  • Freshly ground black pepper
  • 2 large cloves garlic, minced
  • 2 tablespoons tahini
  • ¼ cup extra virgin olive oil


  1. Combine all ingredients (except the olive oil) in a food processor or blender. Drizzle in the olive oil as the hummus is blending ands blend until smooth.
  2. Adjust seasonings to taste, add more salt, lemon juice to brighten, or water to thin/adjust the thickness of the hummus.
  3. Store in the fridge for up to 1 week.

Comments (3)

  1. Gabi Valladares | By Gabriella says:

    This beet hummus looks so so tasty!

  2. peppermintdolly says:

    This looks and sounds so great!!


  3. Stacy | Keeping Willow says:

    This looks divine. And that crudité platter is other worldly. Way to go McKel!

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